Join Zachary Pacleb as he explains the secrets behind creating exceptional gluten-free food. The right ingredients, techniques, and equipment are crucial to creating gluten-free doughs and batters that taste just like you remember the wheat-filled original. In this class you will revisit the basics in order to understand the challenges and foundations of gluten-free cooking and baking as you learn to make multi-seed bread; potato gnocchi with a nettle and rutabega cream sauce; almond and earl grey tea cake with a rhubarb-rosehip jam; and chocolate-glazed hazelnut cookies with fennel and sea salt.
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